Serve this colorful medley as a side or a boldly flavored vegetarian main dish.

Virginia Willis
This Story Originally Appeared On southernliving.com

Gallery

Credit: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary test

active:
15 mins
total:
30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.

    Advertisement
  • Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.

  • Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.

Advertisement